Saturday, July 26, 2008

Every kitchen should have one of these

A local cookbook. I have a few that I really like - one from the hub's hometown church and one from a small town near my hometown. These are chock full of time-tested recipes and handy hints. Don't get me wrong, I still go to my trustworthy BH&G and Betty Crocker cookbooks when I need to know how to cook fish or a simple pie crust recipe (though, I really should have that one memorized by now), but I love those small-town cookbooks for interesting recipes. Where else can you find a dish called "Hanky Panky"?

This is the one from the hub's hometown church:It was a wedding shower present from my MIL. It has served me well the past five years.

Today, I decided to make banana bread because I had some brown bananas we never got around to eating and needed to thin out my stash of woefully brown bananas from the freezer.

Woefully brown. Way beyond my personal taste for eating. The two really brown ones in the front were the two I pulled from the freezer. I actually prefer using brown bananas that have been frozen and then thawed for banana bread. I don't know what it is, but it just seems to work better.

The recipe (the bottom one):
Can you see the splotches on the page? Yeah, I've made this recipe a few times.

Best-Ever Banana Bread
1 3/4 c flour
1 1/2 c sugar
1 t baking soda
1/2 t salt
2 eggs
2 ripe bananas, mashed (I usually use three for that extra banana flavor)
1/2 c vegetable oil
1/4 c plus 1T buttermilk (this is what makes the recipe really yummy)
1t vanilla
1 c chopped nuts (optional, I never put them in)

In large bowl, stir together flour, sugar, soda and salt.

In another large bowl mix eggs, bananas, vegetable oil, buttermilk and vanilla:
Add flour mix:
Stir until just combined (be careful not to over mix - this can make the bread tough):Pour into greased 9x5x3 loaf pan:
I usually make two pans at a time because it doesn't last long in our house. I went a little nutty (get it, nutty?) with the one and sprinkled some chopped pecans on the top. It's something new I tried.

Bake at 325 for 1 hr 20 min:
My oven runs a bit hot, so I only put them in for about 1 hr 10 mins, and I could have even cut that back - the edges got a bit darker than I like. But there was a THS on E! about Britney that I was in the middle of watching. I mean, what does a girl have if not her celebrity gossip?
Yum! I think the one with the pecans turned out wonderfully. Sometime I'll have to try a brown sugar/cinnamon/nut crumble topping on one.

Now, they're just sitting in my kitchen taunting me.

1 comment:

kmm0305 said...

Mine has 1/2 c. more flour, marg for the oil, and some baking powder. Went through 1/2 of one loaf for brunch. :) What an inspiration you are.